Apple Fritters II Recipe
| Dessert
Type: Apple Fritters II Free Cooking Recipe - Dessert Just do it! Ingredients / Directions 1 large eggbeaten1 cup(s) milk1 cup(s) apples *1/4 cup(s) granulated sugar1/4 teaspoon salt1 teaspoon grated orange peel3 tablespoons orange juice2 teaspoons vanilla extract2 cup(s)s all-purpose
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mustard vinaigrette
| General Recipes
Cooking receipe to make mustard vinaigrette under category General Recipes. You may find some video clips related to this receipe below.mustard vinaigrette1 teaspoon dijon mustard 2 tablespoons red or while wine vinegar salt and freshly ground peppy to taste 1 clove garlic minced 1/2 cup olive or ve
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tomato and pine nut dressing
| General Recipes
Cooking receipe to make tomato and pine nut dressing under category General Recipes. You may find some video clips related to this receipe below.tomato and pine nut dressing2 tablespoons balsamic vinegar 2 garlic cloves minced1/2 pound tomatoes skinned seeded and chopped 5 tablespoons olive oil 1
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Sugar Plums
| Low Carb Recipes
Cooking receipe to make Sugar Plums under category Low Carb Recipes. You may find some video clips related to this receipe below.Strawberry Jell-o is used in this recipe, but you can use the Jell-o flavour you like the best.Sugar PlumsMakes 241/2 lb. cream cheese at room temperature 1/4 cup unsalted
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Cooking receipe to make north african monkfish under category General Recipes. You may find some video clips related to this receipe below.
north african monkfish
mediterranean
2 monkfish tails skinned membrane removed boned and filleted into 4 long fillets (about 1.25kg on the bone
3 tbspns olive oil
3 garlic cloves peeled and crushed
2.5cm piece fresh root ginger peeled and grated
1 tbspn ground cumin
large handful coriander finely chopped
salt and freshly ground black pepper
Rinse and dry the fish.
It is important to dry it properly; otherwise it will produce a lot of moisture while cooking and it should not be swimming in a bath of water.
Cut each fillet into 34 large cubes about double bite sized.
Heat the oil gently in a large frying pan.
Add the garlic saute briefly until aromatic and immediately add the ginger.
After a few seconds add the cumin while stirring continuously.
The mixture should not burn but the cumin oils will become aromatic.
Turn the heat up in order to seal the fish.
Add the fish and keep stirring to coat it all in this mixture.
Let it cook for about 68 minutes (monkfish is quite a muscular fish) stirring gently from time to time.
Once the fish is sealed turn the heat down.
When the fish is cooked to your liking (take a piece out and try it as it should not be hard at this stage) add salt pepper and the coriander and stir quickly for 2 or 3 minutes more.
It should be quite dry by then but with a delicious sauce.
Serve with spinach or leeks and small boiled potatoes or with a large colourful salad.
Monkfish with its layer of tastes and its wonderful texture always produces astounding dishes. However this must be the best and the easiest of them all and has been a favourite of anyone who has tried it.
Serves 4
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